Broccoli and Tomato Quiche
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
8
Description
Broccoli and Tomato Quiche
Ingredients
- Chicken Egg - 5 pieces
- Cheese Spread - 5.3 oz
- Wheat Flour - 7.1 oz
- Butter - 3.5 oz
- Water - 2 spoons
- Salt - to taste
- Tomatoes - 14.1 oz
- Broccoli - 12.3 oz
- Herbes de Provence - to taste
- Natural Yogurt - 8.8 oz
- Milk - 1 fl oz
- Nutmeg - a pinch
Step by Step guide
Step 1
Peel the tomatoes, removing the skin and seeds, and chop them into small pieces. Wash the broccoli and cut it into florets. Grate the cheese.
Step 2
Sift the flour, rub it with butter and a pinch of salt until it resembles crumbs. Add the egg and ice water, and quickly but thoroughly knead the mixture. Roll out the dough, place it in the mold, and prick it with a fork.
Step 3
In a bowl, combine half of the cheese, yogurt, milk, and eggs. Season to taste and mix until smooth.
Step 4
Place the broccoli and tomatoes on the prepared crust, pour the egg and milk mixture over them, and bake at 356°F for 30 minutes.
Step 5
Remove the pie from the oven, sprinkle with the remaining cheese and herbes de Provence, and bake for an additional 10 minutes.
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